Peach/Blueberry Pie

Pulse flour, salt, and 5 tablespoons butter in food processor until mixture resembles course meal. Transfer to large bowl and cut in rest of butter until resembles peas. Add 6 tablespoons ice water, mix with fork until dough just sticks together. Place on plastic wrap and spread to a 10" square. Fold into thirds. Wrap and chill. Peel peaches (boil to peel). Slice into 8-10 wedges. Combine with 1 1/4 cups sugar and let sit for 30 minutes. Add corn starch, pinch of sat, lemon juice, cinnamon, and vanilla, and blueberries. Preheat oven to 400F. Place fruit in a round casserole bowl (9" by 2" deep). Roll dough out on lightly floured surface 1/4" thick / 10" diameter. Lay on top of fruit and trim. Brush with cold water and sprinkle with sugar. Place on baking sheet and bake until golden brown - approx 45 minutes. Cool on rack for 45 minutes.